Instructions

1. Pour lukewarm water (around 100°F) in a mixing bowl and sprinkle 1/2 teaspoon of active dry yeast on it. Leave it for few minutes.
2. Mix in salt and olive oil. Then add flour and start kneading. Knead for about 5 minutes or more until you can form a ball. It might be just a little bit sticky.
3. Cover with a cling film or kitchen towel and leave in a warm place for an hour to double in volume.
4. In an hour remove the dough onto a dusted with flour working surface. Divide it in two pieces and form the balls. Cover the dough again and leave for another 30 minutes to rest.
5. Roll each ball into pitas approximately 6 inches in diameter or 1/4-inch thick.
6. Brush a cast-iron skillet with just a little wee of oil and heat over a bit higher than medium heat. Place pita dough into the skillet and cook for a minute until you see bubbles. Flip and cook another minute. Now flip again for a final minute. At this stage you will probably see a pocket of air forming. Or maybe not.
7. Remove your pita from the skillet and wrap in clean kitchen towel to keep it warm and soft. Continue with the rest of the dough.